CREAMY VEGETABLE CURRY

In this tasty dish, cauliflower and squash combine really well with spices. Coconut milk keeps it mild, chili powder is optional, the curry taste great even without it. But if you prefer a really spicy kick, add a small fresh chili, chopped.

Serves 2

Ingredients 

1tbs rapeseed oil

1onion peeled and roughly chopped

1 clove garlic, peeled and crushed

2½ cm fresh root ginger, grated

1tsp ground coriander

1tsp turmeric

1 tsp ground cumin chili powder to taste

6 cauliflower florets washed and halved

50 gm French beans, trimmed and halved

½ large butternut squash or 1 whole acorn squash, peeled and cubed

400 ml coconut milk 

Preparation 

•        Cook the onion and garlic in the oil over low heat for about 5 minutes until soft

•       Add the ginger and spices and stir for a further 1-2 minutes .add the cauliflower, beans and squash to the pan and stir to coat with the spices. Pour in the coconut milk ,stir,cover and simmer for 25-30 minutes or until the vegetables are tender.